Reheating time: 10-15 minutes

Oh, the magical chicken bird. I’ve said it before, but I’ll say it again- it absolutely befuddles me to think of this crazy looking weird reptile dinosaur bird making it this far along the evolutionary chain. Truly speaks to the resilience and determination of the chicken. And yet, we use “chicken” as an insult. Next time someone calls me a chicken, I will embrace the name with pride. In fact, I will take it as a compliment, comparing me to one of the most widely known and appreciated birds of the modern era. Tonight’s chicken duo truly lives up to the glory and splendor of this determined bird. Buttermilk brined breasts, braised thighs, a creamy gravy, overwintered parsnip and beet mash, and of course, the last of the winter chicories with some wild arugula and a rhubarb + mint vinaigrette. That’s a mouthful- and I haven’t even started eating yet! Take a minute, honor the magnificent, beautiful, free range, organic and antibiotic-free chickens that gave their happy little lives for our enjoyment tonight, and…

Get in there!

For the chicken:

Here’s the deal, kids. Cast iron pans rule all other pans. They can do literally anything. Stovetop, broiler, oven, they can do it all. And they’re a breeze to clean, provided you take good care of it! To reheat the chicken duo this evening, I recommend a cast iron pan. Pop the chicken pieces in there, throw the whole pan in the oven at 425F, and step back for 8-10 minutes. Once things are sizzling up in there, skin bubbling, aromas wafting, etc., pull out the pan and pop it on a burner on the stove. Whack some butter in there, and flip the chicken breasts and thighs so that the skin makes contact with the foamy butter on the cast iron. Fry them up, crisp the skin, and remove them from the pan once they’re golden brown and delicious. Next, empty the container of Wednesday gravy in there, add a splash of water or two to thin the gravy to your desired consistency, and kill the heat. Rest the breasts, slice them up, and plate! Drizzle the gravy all over 🙂

Note: totally okay if you don’t have a cast iron. Use a sheet tray, bake the chicken for the same amount of time, then hit them under the broiler to crisp the skin. Warm the gravy in a small pot, slice, plate, and enjoy! Or, microwave for 5-6 mins.

For the roasted beet + parsnip mash:

As much as I hate to say this, the microwave is probably the easiest method here. Place in a microwave safe vessel (the container is microwave safe too, but for some of the larger portions, you may want a more even layer), and nuke till hot. I don’t know how long because I hate microwaves. You tell me how long this stuff takes! Alternatively, you can warm the mash in a small saucepot over medium low heat, stirring till hot and steamy. Up to you! I’d eat it cold. Ice cream style 🙂

For the salad:

Look at these leaves! I feel like a rabbit! Just want to eat leaves all day! Dress these leaves in a large mixing bowl with the rhubarb and mint vinaigrette, season with some salt and pepper, and enjoy! *rabbit munching noises*

That’s it! Happy chicken wednesday- a new holiday celebrated, well, whenever we do chicken on a wednesday 🙂 Dinner is served, and solved. #weareweco <3